Title: Peppered Salmon Wrap
Categories: Fish Sandwich Salmon
Yield: 4 Servings

		Dill Mayonnaise
1/3	c	Light Mayonnaise
2	ts	Fresh Dill -- chopped
1/2	ts	Lemon Juice
		Onion Compote
1	tb	Olive Oil
1	lg	( 8 Oz ) Red Onion --
		Thinly sliced
2	tb	Honey
2	tb	Red Wine Vinegar
1/4	ts	Hot Sauce
1/4	ts	Salt
		Salmon
1/2	tb	Olive Oil
1	ts	Black Pepper - freshly ground
4		Alaskan Salmon Fillets
		( 5 Ozs Each ) -with skin
2	c	Chopped Lettuce
4		9 Inch Flour Tortillas

Prepare Dill Mayonnaise - In small bowl, combine mayonnaise, dill and lemon juice. Cover and refrigerate until ready to serve.

Prepare Onion compote - In large skillet, heat oil over medium heat. Add onions, and cook 1 minute. Stir in honey, vinegar, hot sauce and salt. cook, stirring occasionally, until onion is tender (about 8 minutes.) Transfer onion mixture to a bowl, and set aside to cool while preparing fish.

To prepare fish - Wipe skillet clean, and heat over medium high heat. Brush all sides of fillet with oil; sprinkle pepper over skinless sides. Place the oiled fillets skin side down in skillet, and cook for 4 minutes. Reduce heat to medium, turn each fillet, and cook for 6 to 8 minutes depending on the thickness. Remove from heat.

To assemble wraps - Lay out 4 warm tortillas on work surface. Spread about 1 tablespoon Dill Mayonnaise evenly on each tortilla; top with lettuce. Spread Onion Compote over lettuce : layer. Flake one salmon fillet in large pieces over each tortilla. Roll up like a cigar. Cut diagonally in half and serve.

Recipe By : Alaska Seafood Marketing Institute

From: "Tom And Tracy Mcardle" Date: 22 Oct 97 Mastercook Recipes (Mailing List) Ä

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